A sweet-and-savory main course adapted from “The English Huswife” by Gervase Markham published i 1615.
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled lard cut into 1/2-inch cubes
5 tablespoons (or more) ice water
1 pound boneless leg of lamb, diced into 1/4-inch cubes
1 tablespoon vegetable oil
1/4 pound suet, chopped very fine with a food processor
1 teaspoon salt
1 teaspoon cloves
1 teaspoon mace or nutmeg
1 cup currants
1 cup raisins (preferably the large golden raisins
the Brits call sultanas)
1/4 cup prunes, roughly chopped
1/4 cup dates, roughly chopped
zest of 1 orange
1 egg, beaten
 Make the crust first and refrigerate it for at least an hour.
 Ideally, you would have mixed all the filling ingredients, left them overnight to stew and mingle flavors, then baked them for 1 1/2 to 2 hours in a 225-degree oven–but who has that kind of time?
 For the modern cook, simply dice the lamb into 1/4-inch cubes. Heat the oil in a large skillet and pan-fry the meat over medium-high heat until it loses its red color, then take off the heat. Preheat the oven to 400 degrees.
 Stir the suet into the lamb. Add the salt, cloves, and mace or nutmeg, and mix to coat. Add the currents, raisins, prunes, dates, and orange zest, and mix thoroughly.
 On a lightly floured surface, roll out half the dough to a thin crust, and use it to line a pie plate (or, for individual pies, ramekins or even muffin tin holes). Spoon filling into the crust until it is about 3/4 full.
 Roll out the other half of the dough to make a lid or lids. Paint the underside of the edges with milk or water to help them stick and use them to cover the pie(s). Pierce each lid with a toothpick or fork to let steam escape and brush the tops of the lids with the beaten egg.
 Bake at 400 degrees for 10-15 minutes, or until the crust browns. As you take the pie(s) from the oven, sprinkle the top(s) with sugar.